It's been Christmas in Korea for about 10 hours. So, I watched my Youngest open presents. Merry Christmas all. Been watching Christmas movies with Tracey. Looking for DieHard III now.
This is the easy version of my chili, made from cans so it's quick and easy. It is nonetheless delicious.
Matthew's Chili - The Easy Way
2 cans dark red kidney beans 1 can pinto beans 2 cans diced tomatoes w/ green chilis 2 cans tomato sauce 1 can tomato paste 5 packages of chili spices 4 large white onions 2 oz. chopped garlic 1 large Anaheim chili 1 large Jalapeno pepper 1 or 2 serrano chilis 2 pounds of ground beef (VERY lean) 1 pound of sausage (ground or link) 1 pound of bacon or hog maws or whatever salty smoked pork
Turn on your crock pot (low) and put in all your canned stuff along with 2 packets of the chili spices. Stir it around gently, you don't want to break your beans.
Dice up all your onions and peppers. Keep them separate. If your sausages are links, then cut them up in 3/4 inch pieces (approximately).
***Important*** At ANY time when you are done cooking the meats, drain off the grease if there is a lot of it. If there's just a little, that's OK. The chili spice packs soak up a lot of it. This is a good thing. If there's too much, you'll see it. Get rid of it.
Get a frying pan hot, with just a little bit of oil. Fry your ground beef 1 pound at a time, and put a packet of chili spices directly on the meat. Chop it all up while it's frying and add in a handful of chopped onion, and a little bit of the peppers. When it's nice and brown, dump it in the crock pot. Stir it around gently.
Repeat this with the second pound of ground beef, then again with the sausages and bacon. Yes, put chili spice on the bacon... I know you were going to ask.
Get a little more oil in the pan, and fry the rest of your onions and peppers along with the garlic. You don't need to add salt at any time. There is plenty of salt in the chili spices you already used.
Now, dump all your onions and peppers into the chili, stir gently and let it simmer for at least 6 hours. You can let it go all night if you want, the longer the better.
If you feel like it's too liquidy, then you can add some more tomato paste to thicken it up. If you do this, you might need more chili spices... taste it a bunch of times througout the process. You might even want to dice up a fresh pepper (Anaheim is mild, Jalapeno is medium, Serrano is hot) and throw it in there if you want more heat.
Enjoy.
May God bless each of you and all your families. We sometimes have our differences, but BadWeB is the best online family there is... we look out for our own and the camraderie just cannot be beaten anywhere on the interwebz.
For those with Netflix, check out their new Christmas movie, "Christmas Chronicles". New this year apparently, it's got Kurt Russell in the title role, very well acted and very good screenplay. Dang hilarious, lots of fun!
You can use Turkey, but add chopped fine mushrooms, and more peppers! Chili variation causes religious arguments. I don't mean to anger!
Also chili and stews, undergo changes when cooled, then reheated. Next day chili is better, more flavorful, after a cool cycle that has Real chemical changes. And more time for flavors to meld.
The time factor is the reason for the six hour cooking time. It's technically done much sooner.
My Mother would make chili in the morning, then put the pot in the snow, reheating it for dinner. That time compressed the evolution of flavors.
Seriously, try it. You'll notice the difference. You can also skim excess fat, as desired, from the cooled stew or chili.
Thanks for the recipe, I'll try it!
A buddy rejects ground meat, and insists on beef chunks. He usually uses a mix, not a horrible blasphemy, and adds spices. Good chili. He dislikes beans and only adds them to make his wife happy. His beanless chili/stew is one variant, albeit extreme, in the chili spectrum.
Texas Competition Chili has, by the rules, no identifiable chunks of onion, etc. A Meat sauce. ( great for chili dogs and on a burger etc. Imho.... Probably blasphemy )
I grew up with mild, ground beef & beans chili. ( Mom is Scandahoovian, and heat is pain to her ) America's Test Kitchen taught me how to use Turkey burger. ( look it up ) but I seldom make it.
A Buffalo NY taco chain, Mighty Taco, uses finely ground beef in their selections. It's an odd taco version, lots of meat, but just a hint of lettuce and a slice of cheese, and that's only on the Mighty Taco/burrito, extra money. Straight pink slime in a tortilla is the regular. They offer ground turkey as an option, and I can't taste the difference between the cooked pink slimes. Imho it's gringo mex, not even Taco Bell fake Mexican, but sometimes I just want lots of flavored protein, and Mighty Taco delivers.
So Turkey chili is imho, possible. But slightly heretical.
Wow, Court, thanks for the gift of those images... pink/scarlet ibises? Purely a guess, I'm no ornithologist. Dang beautiful birds. IIRC they get their color from their diet, like flamingos, shrimp and shellfish.